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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Risotto-Style Barley & Asparagus Recipe

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This recipe for Risotto-Style Barley & Asparagus is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup pearl barley
1 1/2 cups plus 1/3 cup low-sodium chicken or vegetable stock, divided
1 1/2 tsp olive oil
1/4 lb asparagus, trimmed and cut diagonally into 1-inch pieces
Zest of 1/2 lemon
Sea salt and fresh ground black pepper, to taste
Directions:
Directions:

To a small saucepan, add barley and 1 1/2 cups stock. Bring to boil, reduce heat to low, cover and simmer for about 45 minutes, or until tender and most of liquid is absorbed. Fluff with a fork and set aside in saucepan.
In a medium saucepan on medium-high, heat oil. Add asparagus and zest and sauté for 2 minutes, until tender-crisp. Add barley and remaining 1/3 cup stock and cook on medium, stirring constantly, for 2 minutes. Season with salt and pepper. (NOTE: If you have leftovers, refrigerate in a covered container and use in soups and salads within two days.)
Number Of Servings:
Number Of Servings:
2 servings
Preparation Time:
Preparation Time:
Hands-on time: 15 minutes Total time: 1 hour
Personal Notes:
Personal Notes:
per serving (1/2 cup): Calories: 147,

 

 

 

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